Golden root vegetable soup recipe

This vegan soup is extremely versatile and can be made using whatever veggies you have on hand.

Written by Maddy Trueman
  • Serves: 4

  • Prep Time: 10 mins

  • Cooking Time: 60 mins


What to do

    1. Preheat oven to 200 degrees, fan forced. Add root vegetables, onion, garlic, ginger and turmeric to a large baking tray. Toss with olive oil, sea salt and pepper. Bake for 45 minutes or until soft.

    2. Carefully transfer cooked vegetables in to a large saucepan or stockpot. Cover with vegetable stock and bring to a simmer. Once simmering add the coconut milk. Use a hand-held stick blender to blitz the soup until smooth. Add extra salt and pepper to your taste.

    3. Divide soup between bowls and drizzle with extra coconut milk. Garnish with your choice of toppings and serve warm with toasted crusty bread. Enjoy!

Notes: Store in an airtight container in the fridge for up to four days or in the freezer for up to three months.

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Written by Maddy Trueman

Maddy Trueman is a wholefood cook, recipe developer, food stylist, photographer, caterer, content creator, wife, dog mum, nature lover and self-care enthusiast. Visit


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